Eurasia Cafe & Wine Bar's chefs start with seasonal, local ingredients and infuse them with spices from half a world away. It's not hard to spot the Asian influence in their farm-to-table fare; sesame seed crusts envelop yellowfin tuna steaks and fresh pork tenderloin rests in sweet beds of pad thai noodles. Their commitment to fine foods also finds inspiration outside of Asian cuisine, evidenced by dishes such as the Southern-inspired sauteed shrimp atop a smoked gouda stone grit cake.
To complement the menu, sommeliers curate a self-described "New World-inspired wine list" with bottles from all-star wine regions such as California and Washington, as well as selections from up-and-coming regions, such as Michigan and Argentina. These same sommeliers also provide advice on navigating the list to ensure customers find harmonious pairings for their chosen dishes. They round out the selection of beverages with handful of microbrews on tap, by the bottle, or by the 2-inch keg.
Venue 112 Rock N Sports Lounge's black-leather and brushed-metal sports lounge lives a double life as a high-energy dance club as chefs unceasingly sling a menu of contemporary American bar fare. To begin savory excursions, the spice of buffalo shrimp crosses palate wires by mingling with vodka-lime cocktail sauce, while towering plates of barbecue-chicken nachos smolder beneath chipotle salsa. Half-pound patties of sizzling beef forge hearty bases for 10 creative burgers, including the spicy pineapple-salsa burger and the Chesapeake burger, which drapes its patty in succulent bluefin crabmeat, sizzling bacon, and horseradish mayo. Meanwhile, full entrees of blackened ahi tuna and blue-cheese-slathered new york strip steaks fuel bodies for the impending celebration better than a diet composed entirely of birthday cakes.
Lendy’s chefs' salute walls lined with patriotic military paraphernalia when preparing the American menu headlined by tender buffalo wings doused in an escalating array of spicy sauces. Served by the dozen, Lendy’s signature wings can inflame taste buds in a quintet of fiery sheathes, from Hot and Killer to Atomic and Below Hell, which laces habaneros and diced photos of George Clooney into its bubbling lochs. Spice-averse palates may also opt for barbecue, garlic-parmesan, and teriyaki sauces, which complement pots of a rich, homemade ranch dipping sauce. Lendy’s menu also boasts an ample selection of handheld eats, including a homemade crab-cake sandwich ($8.49), as well as hand-breaded flounder fried golden brown and flanked by five crispy shrimp ($14.99). Served raw or steamed, clams and oysters ($4.99/half dozen; $6.99/dozen) glide into the open arms of taste buds with the grace of a butter-slathered figure skater. Twelve 42-inch’ LCD TVs shimmer in the background, and, though not included with today’s Groupon, a full bar wets whistles with an ample array of frothy suds.
In 2010, local restaurateurs Dean and Sue Gonsior opened FIREBREW Wine Bar & Bistro, an eatery named after their passion for the taste an open flame imparts upon bistro fare and the frothiness of a handcrafted witch’s brew. The menu brims with sizzling pizzas, hot sandwiches, and other entrees that emerge fresh from a Fire Deck oven visible from the dining room. To complement the flame-kissed grub, a bar equipped with flat-screen televisions stocks a multitude of draft and bottled beers from breweries that include Sam Adams, Yuengling, and New Belgium, and self-service wine and beer stations allow patrons to sample 24 wines and a selection of craft beers. While dining, guests can prepare for personal battles by enjoying the views or staring into the flickering flames of the encased fires that line the outdoor patio.
Sonoma Wine Bar & Bistro's selection of 325 wines from around the world has repeatedly earned the venue Wine Spectator's Award of Excellence, as well as one of the readers’ choice awards for Best Wine List from Hampton Roads magazine in 2011. Many varietals hail from smaller-production vineyards, allowing oenophiles to sample the flavors of tucked-away Italian wineries without chartering a hovercraft. At the bar, bartenders dispense 2- and 5-ounce pours from 50 climate-controlled bottles that ensure prolonged freshness of flavor. In the bistro, executive chef Mackenzie Hess works with the staff's wine experts to pair grass-fed steaks and pan-seared crab cakes with the ideal wines from Sonoma's expansive collection.